The theme for Frugal Fridays is to use ingredients I have on hand so they don’t go to waste. Recently, I made some Italian Knot Rolls and, because I halved the final recipe, I had some biga left over. While perusing one of my favorite baking books, King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains, I came across a recipe for Sourdough Chocolate Waffles. I used the leftover biga, and added some buttermilk until the mixture looked “right.” I know that’s not really helpful, but the starter is supposed to be 100% hydration. Judging by the incredible, mouth watering, gut-busting results, I think I got the proportions correct.
These are some of the best waffles I’ve ever eaten. They were better than most chocolate CAKES I’ve ever had. I had some left over so I froze them, and they were good FROZEN. By that I mean we didn’t even bother to toast them, they were so good. Even my husband loved these, and he’s not a big fan of chocolate. The waffles are a bit soft when they come out of the iron, but if you let them sit in a 150 F oven on a rack, they will firm up. I will be making these again and again, and I’m so happy to have found another recipe for my leftover sourdough toss off and biga. You may also be interested in this recipe, which is a lot like the one in the book. And be sure to check out Susan’s weekly Yeastspotting roundup!
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